Paella with meat and seafood

Ingredients:

• 140 gr. olive oil
• 3 cloves of garlic
• 1.5 kg of onion, finely diced
• 1.2 kg green bell pepper
• 1.2 kg red sweet pepper
• 1.2 kg cuttlefish, diced
• 1.8 kg whole tomatoes, peeled
• 20 g chorizo
• 6 grams of paprika
• 2 g white pepper
• 1 bay leaf
• 8 g + 1 tsp salt
• 100 g diced chicken
• 100 g of diced rabbit meat
• 1 tbsp green oil (a mixture of olive oil, garlic and parsley)
• 150 grams of rice
• A pinch of saffron
• 400 ml hot fish broth
• 4 clams
• 4 mussels
• 2 langoustines
• 2 shrimps
• Chopped fresh parsley, for serving
• 2 lemons, quartered, for serving
• Special equipmentpaella pan

Preparation:

1. Heat a little olive oil in a large skillet and lightly sauté the garlic. Add the onion and pepper and cook, stirring occasionally, until the onion is almost translucent, 7-10 minutes.
2. Add the cuttlefish and tomatoes and mix well. Add the chorizo, paprika, white pepper, bay leaf, and 8g of salt. Mix well and simmer over low heat until the cuttlefish is tender and the liquid has evaporated, about 20 minutes. Remove from heat and let it sit.
3. Preheat oven to 180°C. Place chicken and rabbit on a baking sheet and bake until cooked through, 5-10 minutes.
4. In a paella pan, combine the green oil, 4 tablespoons of the vegetable and cuttlefish mixture (set the rest aside for another use), and rice. Stir over medium heat until the rice absorbs the flavors of all the ingredients.
5. Add the chicken and rabbit, saffron, and remaining salt to the paella pan; stir well. Add the hot fish stock, stir, and cook over high heat for 7-10 minutes.
6. Add the clams, mussels, langoustines, and shrimp, arranging them beautifully on top of the dish. Place the pan in the oven and bake until the broth is completely absorbed and the seafood is cooked through, about 10 minutes. Sprinkle the paella with parsley. Serve with lemon wedges.